FRIED NATTO

Original processing technology to fry with keeping natto Bacterium alive

FRIED NATTO

“Fried Natto”of Forza Inc. that is popular as the in-flight snacks for long years

Since it doesn't have stickiness and a smell peculiar, you can have nourishment of natto(fermented soybeans) in the closed space of airplane. Surprisingly, many people who doesn’t care for
natto likes “Fried natto" of Forza Inc..

We have 3 flavors of our basic products, "plum", "lightly-salted" and "parched small sardine", you can choose it for your preference anywhere and anytime as a necessary source of nutrition.

This "Fried Natto" is made with our original technique called the decompression fry method. Simply put, natto is fried at low temperature. We make "Fried Natto" of Forza with crispness by the
exquisite temperature and manufacturing method that Bacillus natto is alive.

The Bacillus natto is the live bacteria used for producing natto is active lively. The soybean changes a figure into natto by a function of Bacillus natto, and the rich nutrition in the
soybean becomes easy to be absorbed in the human body more.

Fried NATTO with Bacillus natto alive

We fried natto with Bacillus natto alive under the temperature management and let it sleep in the spore. When you eat "Fried Natto", the Bacillus natto wake up in your stomach, and be active
again. In addition, this processing keeps a taste of natto and allows the long-term preservation at the room temperature.